In this study, the authors investigate the preservative capabilities of edible coatings comprising a blend of chitosan, furcellaran and gelatin hydrolysate enhanced with the bioactive peptides RW4 and LL37. The preservative effects on pork samples stored for 21 days at 4 °C and 6 months at -20 °C were studied, while examining changes in microbiological contamination, pH levels, water activity and sensory attributes. Microbiological analyses reveal the coatings' antimicrobial efficacy against aerobic bacteria, microscopic fungi and yeasts, particularly during the initial storage period, when coated samples exhibit microbial reductions of 0.5-2 log CFU/g compared to the controls. The coatings have no discernible impact on water activity during storage in refrigerated or freezer conditions. Notably, differences in pH development can be observed between the coated and control samples, potentially attributable to the antimicrobial action of the coatings. Sensory analysis allows to highlight the inhibition of deterioration related to sensory attributes through the use of edible coatings. In conclusion, employing bioactive peptide-enriched edible coatings holds promise for extending the shelf-life of perishable foods.

Department of Animal Products Processing University of Agriculture Balicka 122 PL 30 149 Kraków Poland

Department of Animal Products Processing University of Agriculture Balicka 122 PL 30 149 Kraków Poland; Department of Food Engineering Faculty of Chemical and Food Engineering Bahir Dar Institute of Technology Bahir Dar University P O Box 26 Bahir Dar Ethiopia

Department of Chemistry and Biochemistry Faculty of AgriSciences Mendel University in Brno Zemedelska 1 CZ 613 00 Brno Czech Republic

Department of Chemistry University of Agriculture Balicka 122 PL 30 149 Kraków Poland

Institute of Food Sciences Faculty of Biotechnology and Food Sciences Slovak University of Agriculture in Nitra Tr A Hlinku 2 949 76 Nitra Slovakia

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